Red Thai Curry with Chicken and Kamalis

Ingredients

• 600 g Chicken breast fillet
• 1 red bell pepper
• 300 g cherry tomatoes
• 3 tbsp Coconut oil
• 1 tbsp red curry paste (15 g)
• 400 ml coconut milk
• 250 g ORYZA Kamalis fragrant rice
• Salt
• Pepper

Instructions

1. 1.

   Clean and pat dry the chicken breast fillets, then cut into pieces. Quarter the bell pepper, remove seeds, wash, and slice crosswise into thin strips. Wash the tomatoes and halve them.

2. 2.

   Heat 1 tbsp oil in a pan, add the chicken pieces and sear for 3 minutes over medium heat. Add the curry paste and sauté for another 3 minutes. Pour in the coconut milk, cover, and simmer on low heat for 5 minutes.

3. 3.

   Meanwhile, heat 2 tbsp oil in a pot. Add the Kamalis fragrant rice and stir-fry until the grains become slightly translucent. Then add 750 ml of boiling, lightly salted water. Cook the rice covered over medium heat for 11 minutes, or until all the water is absorbed. Finally, fluff the rice with a fork.

4. 4.

   Add the bell pepper strips and tomatoes to the curry and cook for 2 more minutes on low heat. Season the curry with salt and pepper, serve it in bowls alongside the rice.